• Wash, chop, and prep all your ingredients. Slice cabbage as thinly as possible. Grate or cut carrots into small matchsticks (you can buy them precut in most grocery stores). Slice cucumber into matchsticks. Separate cilantro, basil, and mint leaves. Cut or tear lettuce leaves if they are very large.
• Cook the vermicelli noodles according to package directions (place noodles in very hot/boiling water for approximately 2-4 minutes, until just softened). Don't oversoak or they will fall apart! Rinse in cold water to stop cooking and set aside.
• Place spring roll wrapper in a pie plate or dish with about an inch of warm water in it. Let the wrapper sit for approx. 10-15 seconds until pliable but not too soft. Move to a plate or cutting board sprinkled lightly with water.
• Lay 2 shrimp and a lettuce leaf on the bottom third of the wrapper, followed by vermicelli, carrots, cabbage, cucumber, and fresh herbs. Snuggly fold the bottom of the wrapper over the filling, then fold in each side. Roll the spring roll up from the bottom until fully wrapped. Place on a damp towel and cover with another damp towel to keep the spring roll from drying out. Repeat with the rest of the spring roll wrappers.

For the peanut dipping sauce:

• Mix all ingredients together in a bowl with a fork or whisk. Serve alongside spring rolls.